chocolate genoise cake
4. Remove the bowl from the saucepan and using the whisk attachment, whip the eggs for 5-6 minutes until tripled in volume and the mix becomes light and foamy. At this point, you should able to draw a ribbon that will hold its shape on the foam.
5. Add the vanilla from the side of the bowl and whip for another 2 minutes.
6. Remove the bowl from the mixer, sift 2-3 tablespoons of the pre-sifted flour mix over the whipped eggs and fold it in with a silicone spatula using a circular motion taking care to reach the bottom of the bowl. The foam will deflate a little and there is no need to try and incorporate all the flour at this stage, it will be mixed in completely at the end.
7. Just before the addition of the last bit of flour, drizzle the warm, melted butter over the batter and quickly sift the rest of the flour mix over the batter. Fold into the batter completely within 30 seconds.
8. Using the rubber spatula, transfer the batter into the prepared baking pan. Leave behind any residual flour or butter that might be stuck at the bottom of the bowl or this will prevent the cake from rising evenly.
9. Gently tap the pan to remove any trapped air bubbles and bake it in the preheated oven for 30 minutes. The cake is completely baked when the center of the cake when pressed springs back. Remove the pan from the oven and cool for 10 minutes. Spray a cooling wire rack with nonstick cooking spray oil, run a knife around the edges of the cake to loosen it and flip the cake over the wire rack. Allow to cool completely before icing.
yields: about 3 1/2 cups
4 drops red food coloring (optional, you can adjust the amount to get the desired level of pink color you desire)
6. Add the raspberry liqueur, the vanilla, and the food coloring and beat for 1 minute until thick and creamy. Cover the frosting with cling film and refrigerate for 30 minutes before use.
yields: about 3/4 cup
1/3 cup water
1/3 cup sugar
1/4 cup raspberry liqueur
1. Mix all the ingredients together in a saucepan and bring to a boil. Reduce to a simmer and cook until the mixture reduces to half its volume.
2. Cool and refrigerate completely before use.
Assembling the cake
1 cup dark chocolate shavings
1. Place the two cooled cakes over each other with the top side of each cake facing downwards on flat plate or cake board. This top crust creates a good support for the cake structure. With a sharp serrated knife trim the edges of the cakes. With the knife, make a small notch on one side of both cakes, this will help with aligning the cakes later.
2. Carefully remove the top cake layer and place aside.
3. Start working with the lower cake layer. With a brush, spread half of the raspberry syrup over the cake.
4. Layer the surface with a thin crumb coat of the frosting. Place the cake in the refrigerator for 15 minutes to harden the crumb coat.
5. Remove the cake from the refrigerator and spread 1 cup of frosting in an even layer using an offset spatula. Return the cake to the refrigerator and let it chill for 20 minutes.
6. Place and align the second cake layer on top of the chilled frosted layer of the bottom cake layer, using the notches created earlier to correctly align the cakes. The bottom of the second cake layer should face the frosting of the first cake layer.
7. Brush the rest of the raspberry syrup over the upper layer. Refrigerate the cake for 15 minutes. Spread a thin crumb coat of frosting on top of the cake and refrigerate for another 15 minutes. Carefully spread out the rest of the frosting in an even layer on the top surface of the chilled cake with the offset spatula.
8. Generously sprinkle the chocolate shavings over the cake and refrigerate the cake for at least 30 minutes before serving. To get clean even cake slices, place a sharp serrated knife under running hot tap water, wipe the blade with a clean towel and cut the slice. Repeat this for each cake slice, this will prevent any crumbs from sticking to the frosting and it will ensure a clean cut.